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Chicken Piccata Meatloaf

Payne Caitlyn
This chicken piccata meatloaf, with capers, Parmesan cheese, and lemon juice, is glazed with a lemon-garlic Parmesan mayonnaise. Serve it drizzled with a simmered lemon-garlic pan sauce and a sprinkle of chopped parsley.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Stand Time 10 minutes
Total Time 1 hour 30 minutes
Course Main Dishes
Servings 4
Calories 721 kcal

Ingredients
  

Meatloaf

  • cooking spray
  • 1 pound ground chicken
  • 1/2 cup panko Japanese-style breadcrumbs
  • 1 shallot finely minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon finely minced parsley
  • 1 tablespoon capers chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

Glaze

  • 1/4 cup mayonnaise
  • 1 tablespoon grated Parmesan cheese
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder

Sauce

  • 2 tablespoons olive oil
  • 1 shallot finely minced
  • 2 tablespoons capers
  • 2 cloves garlic minced
  • 1/4 cup dry white wine
  • 1 1/4 cups chicken stock
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons cold butter cut into cubes
  • chopped parsley for garnish

Instructions
 

  • Preheat the oven to 350 degrees F (180 degrees C). Lightly spray an 8x4-inch loaf pan with cooking spray.
  • For meatloaf, stir together chicken, breadcrumbs, shallot, Parmesan cheese, mayonnaise, egg, parsley, capers, salt, pepper, and garlic powder in a large bowl until just combined. Transfer mixture to the prepared loaf pan.
  • Bake, uncovered, in the preheated oven for 40 minutes.
  • Meanwhile, for glaze, stir together mayonnaise, Parmesan cheese, lemon juice, and garlic powder in a small bowl.
  • Remove loaf from the oven and spread mayonnaise mixture over the top. Return to the oven and bake until an instant-read thermometer inserted into the thickest portion of loaf reads 165 degrees F (73 degrees C), 10 to 15 minutes more.
  • Remove loaf from the oven, and let it rest 10 minutes.
  • While loaf is resting, prepare the sauce. Heat oil in a large deep skillet over medium-high heat. Add shallot, capers, and garlic to the skillet and cook, stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Reduce heat to medium-low; simmer until liquid is reduced by half, stirring occasionally, 6 to 7 minutes.
  • Whisk lemon juice into reduced sauce. Add cold butter, and stir constantly until well incorporated and slightly thickened. Remove from heat.
  • Slice meatloaf and drizzle generously with sauce to serve. Garnish with chopped parsley.